I’ve been waiting for so, so long to try baking in ice cream cones. The day has finally arrived!
Ice Cream Cone Cupcakes from http://cupcakeblog.com/2005/09/
I was worried about moving cupcake pans to the oven with standing ice cream cones full of batter, without surrounding support. It was easier than I thought; especially since I have shaking hands. No “tip-overs.”
This recipe calls for a chocolate cake. I changed things up because the neighborhood children prefer vanilla with chocolate frosting. So… I used the Cosmopolitan magazine Simple Vanilla Cupcakes recipes and added half a cup of mini chocolate chips.
This recipe worked out great! No overflow, like Chockylit had with her recipe. I did find that it takes longer to bake the cupcake inside a cone. It took 22 minutes. I also had enough batter to bake 36 cones.
Note: Cones come in a box of 12. I didn’t know this and didn’t have enough cones. I used the extra batter to make regular cupcakes. They only took 18 minutes to bake. Boy, was that fun! In and out of a hot oven all the while I was worrying about tipping over the cones.
The cupcakes were great! A beautiful, moist cupcake inside a crunchy ice cream cone. Who would have thought? Double YUM!!!
I went ahead and made her Chocolate Buttercream frosting. I used one less cup of powdered sugar and added a ton more milk to get the right consistency and taste. My 4-year-old neighbor Fletcher told me “this is my favorite icing.” High praises!
I love the idea of this recipe! It’s everything I love about childhood and summer all rolled into one. One thing though: the kids ate the frosting first and didn’t eat the entire “conecake.” I didn’t pipe much frosting and in the future would probably pipe a little less.
This is a keeper for the recipe stash.
cupcakelab rating: the good